ALMOND LEMON SHORTBREAD
These cookies melt in your mouth and are not too sweet. I find that they are best with coffee or tea.
Provided by Unmatched89
Categories Drop Cookies
Time 42m
Yield 22 cookies, 11 serving(s)
Number Of Ingredients 9
Steps:
- 1.In a food processor, pulse the almonds until they are a course crumb similar to panko.
- 2.Add cormeal, flour and salt to mixture and pulse 3-5 times more to combine it well with the almonds.
- 3. In a large bowl, beat together the butter and sugar. After it is creamed, add the extracts, juice and zest.
- 4. Add in the dry ingredients in 2-3 batches and beat until just mix. DO NOT OVERMIX!
- 5. Refrigerate the dough for 10-15 minutes. Five minutes before taking the dough out of the fridge, preheat over to 350 F degrees. Using a 2 tsp scoop drop 12-15 cookies onto a sheet and then flatten them slightly with a moist palm.Bake for 10-12 minutes.
- TIP: If your oven tends to burn things, I suggest lining your sheet with aluminum first and then parchment.
Nutrition Facts : Calories 163.9, Fat 11.9, SaturatedFat 5.6, Cholesterol 22.2, Sodium 76.5, Carbohydrate 12.7, Fiber 1.2, Sugar 3.1, Protein 2.6
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